Is nam jim jaew sweet?

Traditional nam jim jaew is balanced and depends on each chef's preference. It’s meant to be sour, salty, smoky, and spicy. Any sweetness should be subtle and used only to balance acidity.

What does Nam Jim mean in Thai?

Nam Jim in Thai means a chili dipping sauce. The literal translation in Thai goes like this. Nam = water, Jim = dipping, dip, or dip (into something). So, in the case of Nam Jim , it means dipping water (liquid or sauce).

Nam Jim Jaew (Isaan Thai Dipping Sauce)

Name: Nam Jim Jaew (Thai Dipping Sauce)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: Thai
Ingredients: 2 stalks green onion, thinly sliced; ¼ cup cilantro chopped small; ¼ cup shallot, thinly sliced; 3 ½ tablespoons fish sauce; 2 ½ tablespoons lime juice, freshly squeezed; 4 tablespoons honey; 2 tablespoons tamarind concentrate; ¼ cup toasted rice powder; 1-3 tablespoons dried chili flakes (as needed); 1-2 tablespoons water (as needed)

Description

Nam Jim Jaew is a bold, smoky, and tangy Thai dipping sauce from northeastern Thailand. This Isaan dipping sauce is most often served with grilled meats, sticky rice, and fresh vegetables, and it’s a staple at Isaan tables.

Ingredients

Scale

2 stalks green onion, thinly sliced
¼ cup cilantro chopped small
¼ cup shallot, thinly sliced
3 ½ tablespoons fish sauce
2 ½ tablespoons lime juice, freshly squeezed
4 tablespoons honey
2 tablespoons tamarind concentrate
¼ cup toasted rice powder
1-3 tablespoons dried chili flakes (as needed)
1-2 tablespoons water (as needed)

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Instructions

Step 1. Toast the rice. Heat a dry pan over medium-low heat. Add uncooked rice and toast, stirring often, until the grains turn golden brown and fragrant. Remove from heat and let cool completely. Grind into a coarse powder using a spice grinder or mortar and pestle. Set aside.

Step 2. Prepare the herbs. Prepare the herbs. Finely chop the fresh herbs and place them into a small mixing bowl.

Step 3. Add the honey. Warm the honey briefly in the microwave for 15-20 seconds until runny. Let cool slightly, then add to the bowl with the herbs and stir to combine.

Step 4. Build the sauce. Add fish sauce, fresh lime juice, water, tamarind puree, and chili flakes. Stir until evenly mixed.

Step 5. Taste and adjust. Taste and adjust with more lime juice, fish sauce, or water as needed.

Step 6. Finish with toasted rice powder. Stir in the toasted rice powder until fully incorporated. If the sauce is too thick, add 1 to 2 tablespoons of water to loosen.

Step 7. Serve. Transfer to a small serving bowl and serve at room temperature with sticky rice, grilled meats, and fresh vegetables.

Notes

The sauce should taste sharp and bold, and spicy.
You can also use fresh Thai chilis but cut them into small pieces.
Start light on toasted rice powder. You can always add more.
If it tastes flat, add lime before adding fish sauce.
Make it right before serving for the brightest flavor.

Prep Time: 10
Cook Time: 5
Category: Isaan food, Sauces
Method: No Stove top
Cuisine: Thai